A flavorful, comforting side dish featuring dried bread cubes, sautéed celery, onions, sage-seasoned sausage, and the rich depth of Olive Amelia Wild Mushroom & Sage Olive Oil and Black Currant Balsamic. Baked until golden, this is the perfect addition to your holiday table or cozy fall gathering.
Ingredients:
- 1 1/2 loaves of bread
- 1/2 stick of butter
- 3 sticks celery, chopped
- 1 medium onion, chopped
- 1 tsp. sage
- 1 Tbsp. Salt Sisters Garlicky Wild Mushroom Rub & Seasoning
- 3 Tbsp. Olive Amelia's Wild Mushroom & Sage Olive Oil
- 2 Tbsp. Olive Amelia's Black Currant Balsamic Vinegar
- 1 c. chicken broth
Instructions:
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Cut bread into 1-inch cubes and place in a large roasting pan. Cover with a clean dish towel and allow to dry overnight.
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In a saucepan, combine butter, chopped celery, chopped onion, sage, Garlicky Wild Mushroom Rub, and 2 Tbsp. Wild Mushroom & Sage Olive Oil. Sauté until the vegetables are soft. Stir in chicken broth and set aside.
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In a separate pan, brown the sausage in 1 Tbsp. Wild Mushroom & Sage Olive Oil.
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Combine the sausage with the vegetable seasoning mix. Pour over the dried bread cubes. Drizzle with Black Currant Balsamic and mix well to coat evenly.
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Bake in a roasting pan at 375°F for 40 minutes, stirring once at the 20-minute mark.